People tend to eat whatever is put in front of them. If whole pieces of chicken are served, most of us will eat that entire piece and often another. This has a high cost—both in cash and calories. I find that by cooking and then shredding, you get a much better value. A small amount of shreds looks like a lot when piled up—especially if mixed with another filler.

Start with whole, bone-in chicken breasts. Boneless, skinless breasts can also be used, however, they are more expensive and less juicy. Totally depends on personal preference; I like the bone-in. I bought a package that contained 5, but if you’re cooking for a crowd, just increase to suit your needs.

Place chicken on a metal baking sheet lined with foil and sprayed with Pam. Coat chicken with oil. (If you’re fancy, use a pastry brush. I’m not, so I just use a crumpled paper towel.) Sprinkle with salt and pepper. Roast at 400 degrees for 45 minutes. The internal temp. must reach 165 degrees. A digital thermometer is handy and for extra assurance, I always cut into a piece.

Allow the chicken to cool until easy to handle. If you’re watching calories, discard the skin. If, like me, you consider that the best part, sneak a few bites. Shred the meat by hand. I toss the bones, but some folks save them to make soup.

3 pieces shredded fills half of a 4-quart mixing bowl. The uses for this chicken are truly endless. It can be used to top a salad, make soup, made into a casserole. It can be eaten plain, mixed with salad dressing, or BBQ sauce. It can even be mixed with  potatoes for a one-dish meal.

The amount of servings depends on what it’s made into. Tonight, I’m serving half of it with the roast potatoes. I will save the other half for tomorrow’s dinner. Check back to see what I’m making!

What are your favorite ways to save money on chicken?